Monday

Amish -Parker House Soft Dinner Rolls

There has been a sisterhood of the bread going around in the blogosphere and there is mailing of the dough in mysterious packages..the usps,fedex and ups guys are fainting when they try to get a wiff of the package...what is there in it???? IT IS THE BATTAH(batter)...(s'pozed to say with a flourish!)

I was pretty excited when i received a package from Suganya and no i did not faint when i smelt or tasted the batter...it was of-course fermented and tasted sweet and sticky ( obvious right...sugar,milk....)

I did think on what i would make..initially i thought something dramatic...but when i saw the way the amish bakers of the blogosphere prior to me had tackled the dough and raised the bar too high..i chickened out and made something simple and basic...and i am glad to say they came out delicious in taste..in the looks department..they are average..huh!

Now i pass on the torch to the three sweetest,nicest and kindest chicks of the blogdom ........they are (drumroll please...)

I am not going over the recipe on how to ferment the dough..it is given in detail here

I followed the recipe of the Parker House Rolls from a book called "Bread" by Eric Treuille and Ursula Ferrigno. Keeping to my nature and not following any directions 100%....i did make some substitutions...so here is what i did.

1. Warm the milk to room temp. and add the yeast to it. Let it remain in the milk for 5 minutes...then stir it well to dissolve.

2. Melt the butter in a microwave safe bowl and keep aside.

3.Mix the soy milk and the flax seed powder and whisk well till it foams ( this is a sub for 2 eggs)

4. In a large plastic bowl, mix the bread flour and salt. Make a hole in the center and pour the batter,butter,yeast with the milk and the soy milk with flax seed powder. Stir it with a wooden spoon well....and then turn it to a clean counter.

5. Knead the dough well...you can add a little more flour if the dough is too sticky. The dough should feel soft but not too sticky. Knead it for 5-7 minutes and put the dough in a lightly buttered non-mettalic bowl and cover with a dish towel. Keep this aside for 1 1/2 hours.

6. After 1 1/2 hours, take the dough and punch it down and let it rest for 10 mts.

7. When 10 mts are done...divide the dough to 16 portions,form them into balls and place them on buttered baking pans. Let the dough rest for 30 minutes more.

8. Preheat the oven to 425 F and bake these rolls for 15-20 mts..till they sound hollow when tapped underneath and are browned. Cool them on wire-racks...

I forgot one step..that was to give them a brush with the milk before they went in for baking...but they turned out just fine!

We had them with spicy chole and they paired well. I was a little apprehensive that the rolls would be too sweet with that sugar..but it tasted just fine (somewhat like the pillsbury french rolls -freezer section)